THYME LEMON RECIPES
LEMON THYME CHICKEN RECIPE: HOW TO MAKE IT
Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. —Kay Shimonek, Corsicana, Texas
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
Nutrition Facts : Calories 308 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 647mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY RECIPE ...
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, FatContent 42 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 47 grams protein, SodiumContent 0.8 milligram of sodium
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ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY ...
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
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BEST LEMON-THYME SHEET-PAN CHICKEN AND POTATOES
This sheet pan recipe makes dinner (and cleanup) easy. The lemon-thyme sheet-pan chicken and potatoes is one the whole family will love.
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Total Time 1 hours 5 minutes
Category dinner, main dish, poultry
From thepioneerwoman.com
Total Time 1 hours 5 minutes
Category dinner, main dish, poultry
- Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl. Add the chicken, potatoes and lemon wedges to the bowl. Toss well. Dump the mixture onto a rimmed baking sheet. Turn the chicken skin-side up and space the pieces evenly apart. Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.
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Category dinner, main dish, poultry
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Total Time 1 hours 5 minutes
Category dinner, main dish, poultry
- Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl. Add the chicken, potatoes and lemon wedges to the bowl. Toss well. Dump the mixture onto a rimmed baking sheet. Turn the chicken skin-side up and space the pieces evenly apart. Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.
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Give chicken a zing with lemon juice and zest. Whether it's sticky lemon chicken or a simple roast, this humble citrus fruit takes it to the next level.
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Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
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Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Calories 393 calorie per serving
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Calories 393 calorie per serving
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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Cooking both the spuds and chicken with the same whole lemon creates the most amazing flavour
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
- Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
- Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
- While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
- I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!
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This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine french
Calories 330 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine french
Calories 330 per serving
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This one-pan chicken dinner doesn't get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn't require loads of dishes afterwards. We call for tender haricots verts because they're quick cooking; traditional green beans likely won't be tender enough after the brief cooking time at the end. If that's all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies.
Receive this recipe and more in your weekly customizable meal plans from the Cooking Light Diet. Subscribe today!
From cookinglight.com
Total Time 30 minutes
Calories 342 per serving
From cookinglight.com
Total Time 30 minutes
Calories 342 per serving
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